Sivan’s Passover Dessert: Crembo Cake
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Indulge in this gluten-free and kosher for Passover treat, a tricolor of decadence with flavor that is unforgettable. With minimal ingredients, this cake is simple to make and serves about 12 people.
Ingredients
For base:
6 room-temperature eggs (very important)
1/4 cup granulated sugar
1 packet (95 grams) Osem chocolate pudding for the cream center
2 cups heavy whipping cream (can be substituted with Parve whipping cream)
3/4 cup of milk (use alternative milk for Parve)
1 packet (95 grams) Osem vanilla pudding
For the chocolate topping:
1 full cup of semi-sweet chocolate chips
1 full tablespoon of coconut oil
Directions
Preheat the oven to 350°F.
Separate eggs and place the whites in a mixer bowl and keep the yolks.
Using a mixer with a whip attachment, whip the egg whites on low until they break up. Add a pinch of salt after 2 minutes. Increase speed to medium and gradually add sugar, whipping until peaks form
(about 5 minutes).
Remove from the mixer, add egg yolks gradually, then fold in pudding in 3 parts.
Spray a 10-inch round pan with non-stick spray and pour in the batter, smoothing the top. Bake for 20 minutes.
Wash and dry the mixer bowl and attachment. For the cream filling, combine heavy cream, milk and vanilla pudding. Mix on low, then increase speed to medium and finally high for about 5 minutes until you have a beautiful, thick cream.
Once the cake has cooled, transfer it to a serving platter. Spread the cream over the cake, ensuring even coverage on top and sides. Chill in the fridge.
Prepare the chocolate topping by melting chocolate chips and oil in the microwave in 30-second increments (about 2 times) until completely melted. Pour over the cake and smooth it out.
Keep refrigerated. The chocolate will harden. If you’d like a softer topping, allow it to come to room temperature.
